Uncle Jack's Mac-and-Cheese

By LRay

Southern Living, January 2015, page 103.

Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.

Ingredients

• 1 (16-oz.) package elbow macaroni
• 1 1/2 cups heavy cream
• 1 (12-oz.) can evaporated milk
• 4 large eggs, lightly beaten
• 1/2 cup butter, melted
• 1 1/2 teaspoons table salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
• Vegetable cooking spray

Preparation

Step 1

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.